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Products tagged with Kitchen

AED 250.00
in stock
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads. Read more
Seki Mago
Roku Ginju Stainless Deba 150mm Left Handed
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.
AED 250.00
AED 400.00
in stock
This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs. Read more
Muneishi
Aogami-2-iron-clad-nakiri
This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs.
AED 400.00
AED 475.00
in stock
This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs. Read more
Kajiwara
Aogami #2 Kuroichi Nakiri 165mm
This blade is a vegetable chopping blade, the boxy shape derives from the Usuba and also makes it easier to chop vegetables and herbs.
AED 475.00
AED 550.00
in stock
The Honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the Garasuki and can be used in place of a Western boning knife. Read more
Togiharu
Inox Honesuki 145mm
The Honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the Garasuki and can be used in place of a Western boning knife.
AED 550.00
AED 605.00
in stock
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife. Read more
Kajiwara
Aogami-2-kuroichi-sujihiki-270mm
This blade shape is intended for slicing boneless protein. The sujihiki is often referred to as the Western equivalent of the traditional Yanagi knife.
AED 605.00
Sakai Ichimonji
AED 785.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Ichimonji
8A-N Gyuto 240mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 785.00
Sakai Ichimonji
AED 860.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Ichimonji
8A-N Gyuto 270mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 860.00
AED 960.00
in stock
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads. Read more
Kitakoa
White Steel #2 Suminagashi Deba 150mm
The Deba used to cut and fillet the head and bones of fish, and to separate the backbone from the meat. The blade is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.
AED 960.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Ebony Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Silver Speckled Maroon Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Wine Tortoiseshell Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Tortoiseshell Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Green Tortoiseshell Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Blue Tortoiseshell Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,060.00
in stock
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine. Read more
Sakai Takayuki
Nanairo Blue Pearl Gyuto 210mm
The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
AED 1,060.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versitile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Ebony Kiritsuke 190mm
The Kiritsuke is traditionally a versitile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Silver Speckled Maroon Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Wine Tortoiseshell Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Tortoiseshell Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Green Tortoiseshell Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Blue Tortoiseshell Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,095.00
in stock
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish. Read more
Sakai Takayuki
Nanairo Blue Pearl Kiritsuke 190mm
The Kiritsuke is traditionally a versatile, multipurpose Japanese knife. It has a slightly flatter blade profile, making it a great tool for long, smooth slices on meat, steaks, and fish.
AED 1,095.00
AED 1,105.00
in stock
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
Sakai Takayuki
Nanairo Wine Tortoiseshell Yanagi 270mm
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long, and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
AED 1,105.00
AED 1,105.00
in stock
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Read more
Sakai Takayuki
Nanairo Green Tortoiseshell Yanagi 270mm
The Yanagi is used to slice boneless fish fillets into sashimi and sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
AED 1,105.00